In a sense, we’ve always made functional ingredients at SIS. Formulating fillings and toppings for specific water activity levels and machining performance, with specific ingredient inclusions and exclusions, IS creating functional ingredients. Over the last few years, however, the entire idea of functional ingredients has taken on a whole new meaning.
All natural and organic products, which were once the primary challenge, are now only part of the puzzle. “Better for you” foods with functional ingredients continue to grow in popularity and availability. We’re seeing new products hit the market everyday which highlight the inclusion of ingredients meant to support memory and cognitive function, digestion, energy levels, and even disease prevention. The pandemic brought about a demand for immunity boosting ingredients. CBD products are popping up in nearly every aisle.
Consider a product like kombucha. Due to its vinegary odor and intense tartness, you might not expect it to have mass appeal. A global value of roughly 6 billion dollars certainly suggests otherwise. Would the market for kombucha be nearly as big if it wasn’t rich in probiotics? You have to assume not. That’s the power of functional ingredients.
The growing interest in functional ingredients is clearly not a passing trend or food fad. How do you respond to the demand as a food producer? R&D, innovation and strong supplier partnerships are essential. If you’re looking for a reliable partner to help formulate new products that answer these emerging consumer demands, give us a call today at 312-254-3539 or fill out our Sample Request Form!